Al’s Famous Hungarian Cucumber Salad
I was completely wowed by my friend Al’s famous Hungarian Cucumber Salad and if you like cucumbers this Hungarian Cucumber Salad just might become your favorite way to eat them! Use Salad Recipes to find more recipes like this one.
When my friend Al Church offered to make his famous Hungarian Cucumber Salad with me and share it with Kalyn’s Kitchen readers, I couldn’t wait to try the salad. You see, Al is not only a former restaurant critic and food writer, but he’s also one of the most food-savvy people I know, so I knew that if this was is favorite cucumber salad, it was going to be good!
I haven’t eaten that much authentic Hungarian food, but it’s definitely on my list of places to visit, and I love the combination of sweet paprika and sour cream that’s used in so many dishes in that part of the world. And of course my love for cucumbers is well-documented on the blog.
And I loved everything about this salad, which was almost even better the next morning (when I gobbled up the leftovers for breakfast!) If you have garden cucumbers right now, or even if you need to make a trip to the store for the long English cucumbers we used, you must make this right away!
How to Make Al’s Famous Hungarian Cucumber Salad:
(Scroll down for complete printable recipe.)
- It’s best to use cucumbers with small seeds, and two long English cucumbers were perfect for this. Peel the cucumber, cut in half crosswise, and then score the edges with a fork.
- Al sliced the cucumbers with my Mandoline Slicer on the 3mm blade. Please be VERY CAREFUL when you’re using the mandoline (just eat the last bits of the cucumber when your hands start getting close to the blade! (You can also cut the slices with a knife, but the mandoline is quicker and makes more even slices.)
- Put the sliced cucumber pieces into a bowl and sprinkle with 2 tsp. fine table salt. Then use your clean hands to toss the cucumbers so they’re all covered with salt. Let cucumbers sit to draw out the water for at least 15-20 minutes.
- While cucumbers sit, make the dressing. We used my beloved garlic chopper to finely minced two cloves of garlic.
- Then mix together the white wine vinegar, paprika, oil, sour cream, garlic, and black pepper to make the dressing. Al recommends authentic Szeged Sweet Paprika, which luckily I had! (You can use other types of mild vinegar, even red wine vinegar that has a good flavor but don’t use a sweet vinegar like balsamic.)
- After cucumbers have released their liquid for about 20 minutes, drain them into a colander.
- Al uses a small plate to press down on the cucumbers and press out as much liquid as you can, or you can also put them in a clean kitchen towel and gently squeeze out the liquid. We blotted the cucumbers with a paper towel as well.
- Then toss the drained cucumbers with the dressing ingredients. (The salad is best if you can let it sit for at least 30 minutes to let the flavors blend before you serve it.)
Thanks Al, I absolutely loved the salad. (If you like this recipe you might also like Al’s Hungarian Summer Squash with Sour Cream, Paprika, and Dill!)
Make it a Meal:
More Tasty Cucumber Salads:
Ten Favorite Cucumber Salads ~ Kalyn’s Kitchen
Joanne Weir’s Cucumber and Feta Salad ~ David Lebovitz
Effie’s Easy and Amazing Cottage Cheese Salad with Za’atar ~ Kalyn’s Kitchen
Thai Cucumber Salad ~ Cookin’ Canuck
Easy Low-Carb Cucumbers Caesar ~ Kalyn’s Kitchen
- 2 English cucumbers or 3-4 fresh garden cucumbers (cucumbers with small seeds are best for this)
- fine table salt (for drawing the water out of the cucumbers, see notes)
- 2 garlic cloves, finely minced (more or less to taste)
- 1/4 cup white wine vinegar (see notes)
- 1/2 – 1 tsp. sweet paprika, to taste (see notes)
- 1/4 cup sour cream
- 2 T extra-virgin olive oil
- fresh ground black pepper to taste
- Peel the cucumbers, cut in half crosswise so they are easier to hold in your hand, and score the outside of each cucumber by drawing a fork down the side, until all the outside is scored into ridges.
- Slice cucumber into even, thin slices. (We used my Zyliss Mandoline with the 3mm size blade, but you can also cut the cucumbers with a knife if you don’t have a mandoline.) Please be VERY CAREFUL when using the mandoline. It’s better to eat the end piece of each cucumber than to slice your fingers!
- Put the sliced cucumbers into a bowl and sprinkle with table salt.
- Use your clean hands to toss cucumbers together so they’re all covered with salt, then let cucumbers sit and release their liquid for at least 15-20 minutes.
- While cucumbers are sitting, make the dressing.
- Finely chop 2 cloves of garlic.
- Whisk together the minced garlic, vinegar, sweet paprika, sour cream, and oil.
- I would start with 1/2 tsp. of paprika and then taste to see if you want more (we did.)
- Season the dressing with freshly ground black pepper to taste.
- After cucumbers have been sitting for 15-20 minutes to release the liquid, put them into a colander and let the liquid drain off. Then put a small plate over the cucumbers in the colander and gently press down to squeeze off as much liquid as you can. (You can also put cucumbers inside a clean dish towel and gently squeeze to remove the liquid.)
- Blot cucumbers dry with a paper towel.
- Put cucumbers back into the bowl (which you have dried out with a paper towel).
- Add the dressing mixture and gently combine.
- This salad is best when it sits for about 30 minutes before serving to let the flavors combine.
- Serve with additional sour cream and paprika to add to the salad at the table if desired.
- This salad will keep overnight in the fridge, and may even be better the second day.
- I gobbled up all my leftover salad for breakfast the next day, so I don’t know if it will last longer for one day in the fridge.
Use about 2 teaspoons of salt to draw water out of the cucumbers. Most of that salt gets rinsed off by the water. Any mild vinegar can be used, but don’t use a sweet vinegar for this. Al recommends Szeged Paprika (affiliate link), which is also my preferred brand!
This recipe is adapted from the traditional recipe in The Art of Hungarian Cooking, which Al says most closely resembles the salad from his grandmother’s Hungarian restaurant.
Amount Per Serving: Calories: 94 Total Fat: 7g Saturated Fat: 2g Unsaturated Fat: 4g Cholesterol: 6mg Sodium: 105mg Carbohydrates: 3g Fiber: 1g Sugar: 4g Protein: 2g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I would eat Al’s Hungarian Cucumber Salad for any phase of the South Beach Diet and it’s also good for other low-carb diet plans. The South Beach Diet recommends light sour cream, but other low-carb eating plans would prefer full-fat sour cream, and personally I’d definitely use it in a salad like this.
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